Move over Greek yoghurt—cottage cheese is staging a full-blown comeback. Once relegated to retro recipe books and diet fads of decades past, this protein-packed powerhouse is reclaiming fridge space across the UK. And it’s no coincidence.
According to new research from Lingo by Abbott, 73% of Brits are now prioritising how their bodies feel, with nearly half (46%) equally invested in how their bodies look.
With more people tuning into how food makes them feel, we’re seeing a real return to nourishing, feel-good staples—and cottage cheese is having a well-deserved moment.
It’s affordable, incredibly versatile, and packed with nutrition, making it a brilliant addition to your weekly shop whether you’re training hard at the gym or just juggling a busy family life.
Sophie Bertrand, Resident Nutritionist at Abbott’s Lingo business, is on a mission to spotlight this unassuming dairy hero. “Cottage cheese is not only rich in protein but has high levels of casein which is a slow-digesting protein that will keep you fuller for longer after meals,” says Sophie.
And it’s that slow-release casein that’s key. While many high-protein snacks offer a quick fix, cottage cheese delivers sustained satisfaction—a welcome ally in curbing those mid-morning cravings or late-night snack attacks.
“Protein is imperative for muscle maintenance, growth and repair so adding cottage cheese into your diet is a great way to help meet your daily protein recommended intake (approximately 45g for women and 55g for women),” Sophie continues.
Beyond the protein, there’s a nutritional jackpot hiding in that humble tub. Cottage cheese is a rich source of calcium—essential for maintaining strong teeth and bones.
It’s also packed with B vitamins to support energy production and nerve function. And for those thinking beyond macros, it even contains live cultures that promote healthy gut bacteria.
“It also contains live cultures which are beneficial for gut bacteria and support good gut health,” Sophie adds.
From Breakfast Bowls to Bedtime Snacks
The best part? It’s not just a health food—it’s genuinely delicious when prepared with a little imagination. Sophie suggests folding cottage cheese into your breakfast routine, pairing it with fresh fruit and honey, or blending it into smoothies for added creaminess.
For lunch, it works beautifully spread on rye crackers with tomato and cracked black pepper, or whipped into a high-protein dip for crudités.
And if you’ve got a sweet tooth, cottage cheese can even moonlight in cheesecake recipes or protein-packed puddings.
As food trends lean toward functional eating, cottage cheese is enjoying a second act—no longer just for bodybuilders or ‘80s dieters, but for anyone looking to eat with intention. High in goodness and low in fuss, it’s a fridge essential worth revisiting.
🥞 High-Protein Buckwheat Pancakes
Serves: 2 | Protein: 24g per serving
Ingredients:
- 1 cup cottage cheese
- 2 eggs
- ½ cup buckwheat flour
- 1 tsp baking powder
- Pinch of salt
- 1 tbsp olive oil (for cooking)
Suggested Toppings:
- 120g plain Greek yoghurt
- 120g fresh berries
Method:
- In a blender, add cottage cheese and eggs. Blend until smooth.
- In a bowl, mix buckwheat flour, baking powder, and salt.
- Pour wet mixture into dry and stir until just combined.
- Heat a non-stick skillet with olive oil over medium heat.
- Pour ~2 tbsp of batter per pancake. Cook 1–2 mins until bubbles form.
- Flip and cook another 1–2 mins until golden brown.
- Repeat with remaining batter. Serve warm with toppings.
🍫 High-Protein Chocolate Cheesecake
Serves: 4 | Protein: 14g per serving
Crust Ingredients:
- 30g digestive biscuits, crushed
- 10g cocoa powder
- 28g butter, melted
Filling Ingredients:
- 2 large whole eggs
- 225g cottage cheese
- 110g Greek yoghurt
- 1 tsp vanilla extract
- 25g cocoa powder
- 2 tbsp maple syrup
Method:
- Preheat oven to 190°C (375°F).
- Combine biscuit crumbs, cocoa powder, and melted butter. Press into a lined or greased pan.
- Bake crust for 10–15 mins or until edges start to firm up. Let cool slightly.
- Lower oven to 162°C (325°F).
- In a blender or food processor, mix all cheesecake filling ingredients until smooth.
- Pour filling over the crust in a 6” round pan (or a similar dish).
- Bake for 50–60 mins until just set.
- Cool, then refrigerate for a few hours or overnight for best texture.
